BAKED

COMPLIMENTS OF LEONARD GINGER
BAKED SALMON WITH SHRIMP
Prepare a shrimp based topping as follows:
1 cup finely chopped shrimp
Italian bread crumbs
Olive / corn oil
Additional spices to preference

Mix above ingredients into a paste and spread over the flesh of the salmon fillets
to form an approximate 1/4 inch topping. Place prepared fillets, skin side down,
on your favorite pan and bake at 325 degrees for 20 minutes ( or until done ).

BAKED FISH FILLETS
2 lbs. fresh, or thawed frozen fish fillets

2 cups bread cubes

Butter or margarine melted

2 cups finely grated carrot

¼ cup chopped green pepper

2 tsp. Minced onion

1 tsp. Salt

Set oven for moderately hot, 375 degrees. Wipe fish with a clean damp cloth; set aside.

Combine the bread cubes, ¼ cup butter and remaining ingredients; mix well. Spread one side of each fillet with stuffing mixture and roll up from the small end. Secure with wooden picks. Arrange in shallow baking dish. Brush fish with melted butter. Bake for 30 minutes or until fish is tender but not brown. Remove wooden picks before serving. Garnish with lemon wedges, if desired. Makes 6 servings.
 

MICROWAVE BAKED SALMON
2 lbs. salmon fillets

3 tbsp. Minced onion

¼ tsp. Poultry seasoning

4 tbsp. Butter

½ cup bread crumbs

½ tsp. Salt

Melt butter in baking dish. Stir in onion, and half of bread crumbs; cook in microwave for two minutes. Combine remaining ingredients and coat fillets; sprinkle excess on top. Bake in microwave on high for 6-7 minutes, or until fish flakes.

BAKED SALMON (WHOLE)
Clean and scale fish. Head and tail may or may not be cut off.

Sprinkle all over with salt and pepper, rub with melted butter. Place strips of bacon around fish and wrap in aluminum foil.

Place fish on its belly in a greased pan and put into preheated hot oven (550 degrees). Bake for 10-15 minutes until it has begun to brown.

Reduce heat to medium (350 degrees) and bake until done, allowing 10 minutes for each pound up to 4 pounds, and then 5 minutes for each additional pound. Lift our fish, place on hot platter, remove foil. Garnish to taste and serve.

BAKED SALMON FILLETS
Spread mayonnaise on both sides of fillets, skin off.  (If large fillets, cut into smaller pieces).

Lay fish on aluminum foil or in shallow baking pan; sprinkle with garlic salt, pepper and parsley flakes. Bake at 400 degrees for 20 minutes or until fish flakes with fork. For a golden brown color, place under broiler for a few minutes.

BAKED FILLETS WITH CHEESE & MUSHROOMS
3 lbs. salmon and trout fillets

1 cup grated cheddar cheese

1 can condensed cream of mushroom soup

Salt and pepper

½ cup white wine or sherry

Soak fillets in salt water 30 minutes - rinse in cold water, dry on paper towel. Cut to size and arrange in baking dish. Season with salt and pepper. Mix wine and mushroom soup, add cheese, then cover fillets. Bake at 350 degrees for 20-30 minutes.

SCALLOPED SALMON (Serves 4-6)
1½ cup seasoned bread crumbs

1/3 cup melted butter

1 lb. Can salmon or 1 ½ lbs. boiled or shredded salmon

1 can (10 ½ oz.) cream of mushroom soup

1 tbsp. Instant minced onion

1 tbsp. Parsley flakes

Combine bread crumbs and butter. Set aside 1/3 cup mixture. Drain salmon. Add enough water to salmon liquid to make ¾ cup. Combine 1 cup crumb mixture with salmon, liquid, soup, onion and parsley flakes.

Place in greased baking dish and sprinkle with the remaining crumbs. Bake 20 minutes in 400 degree oven.

BAKED FISH FOR THE LAZY FISHERMAN
4 potatoes, sliced

1 onion, sliced

2 ribs celery, sliced

Salt and pepper to taste

1 ½ lbs. salmon or trout fillets

1 can cream of mushroom or cream or celery soup

¾ cup dry white wine

Grease a 13 x 9 inch casserole and cover bottom with potato slices, onion slices and celery. Top with fish. Season with salt and pepper. Pour the soup mixed with wine over all. Bake at 350 degrees for 1 hour.

FILLETS FLORENTINE
4 lbs. lake trout

3 tsp. Salt

8 tbsp. Grated parmesan cheese

1 cup thick cream

1 3/8 cup thin cream

3 ½ tbsp. Fine crumbs

3 tbsp. Butter

After cleaning fish, trim out fillets but do not skin; rub with salt and allow to stand a couple of hours. Lay fillets, flesh side up, in a well greased shallow pan.

Combine cream, cheese and crumbs; spread over the fillets and bake in a 475 degree oven 30 minutes or until tend; basting 3 to 4 times during baking. The gravy in the pan should be light brown. Lay fillets in parallel rows on a long platter, beat gravy in pan, thinning, if necessary, with milk and pour on fish. Mushrooms may also be added.

SALMON PUFFS
2 cups cooked salmon

Salt to taste

½ cup soft bread crumbs

White pepper

1 tbsp. Lemon juice

3 eggs

Skin and bone salmon; chop meat fine. Add salt, white pepper, bread crumbs, lemon juice and egg yolks. Mix thoroughly, adding the well beaten egg whites, and place in six or eight oiled cups, filling the cups evenly full.

Set the cups at once in pan containing hot water that is about an inch below their tops, and bake for one-half hour in a 375 degree oven. Serve on hot platter; pouring either caper or cucumber sauce over top and garnish with parsley sprig.

SALMON LOAF
1 pint canned salmon
2 cups soft bread crumbs
2/3 cups sliced, pitted ripe olives
1/3 cup finely, minced onion
¼ cup milk
2 eggs
2 tbsp. Minced fresh parsley
1 tbsp. Lemon juice
¼ tsp. Dill weed
Dash of pepper

Drain salmon, save 2 tbsp, liquid. Flake salmon. Combine salmon, 2 tbsp. Liquid and remaining ingredients. Mix well. Shape into loaf in greased baking pan. Bake at 350 degrees for 30 minutes.
 

BAKED SALMON SALAD
1 lb. Leftover salmon

1 cup thinly sliced celery

½ cup chopped parsley

¼ cup sliced pitted ripe olives

1 tbsp. Curry powder

½ cup mayonnaise

2 cups cooked rice

2 tbsp. French dressing

2 tbsp. Lemon juice

2 tbsp. Mayonnaise

Break salmon into large pieces. Combine rice, celery, parsley, olives and salmon. Combine mayonnaise, French dressing, lemon juice, and curry powder. Add mayonnaise mixture to salmon mixture, toss lightly.

Place in 6 well-greased casseroles or custard cups. Top each with a teaspoon of mayonnaise. Sprinkle with paprika. Bake in 400 degree oven for 15 to 20 minutes or until heated.

BAKED COHO SALMON/BASS/LAKE TROUT - IN WINE
Coho or King Salmon (skinned and boned)

1 bunch of scallions (sliced thin)

1 cup dry wine or dry vermouth

1/3 cup melted butter

1 cup fresh white break crumbs

1 tbsp. Fresh parsley (chopped)

½ tsp. Ground thyme

Place salmon in buttered baking dish or foil. Season with salt, fresh ground pepper and thyme. Sprinkle parsley and scallions on fillets, top with melted butter and bread crumbs. Add wine. Bake at 450 degrees or outdoor grill until crumbs are golden brown.

SALMON ALA FRANKSVILLE
Saute:

2 large onions (chopped)

½ cup dry white wine

2 tsp. Caraway

1 small carrot (shredded)

Mix:

1 12 oz. Can drained Franks Quality Kraut and 1 tbsp. Melted butter.

Salt and pepper cavity of salmon. Saute onion, wine, caraway and carrot. Add kraut and butter. Spoon stuffing into cavity of fish and wrap in aluminum foil. Bake in oven at 375 degrees or over charcoal grill about 30 minutes.

BAKED SALMON NEWBURG
½ tsp. Black pepper

½ tsp. Salt

½ cup flour

3 8-oz. Salmon fillets

¼ cup butter

2 hard-boiled eggs, diced coarsely

4 oz. Whole button mushrooms sauted in butter until brown

3 oz. Dry sherry

1 pint cream sauce

dash paprika

mix salt, pepper and flour

Dip fillets in above mixture. Pan fry in butter until slightly brown on both sides. Place fillets in a casserole or baking pan. Add eggs, mushroom and sherry to the cream sauce and mix carefully. Pour the sauce over the fish, dust with paprika and bake covered in a 350 degree oven for 20-25 minutes.

BAKED COHO
3-4 lbs. Coho

1 onion sliced

3-4 stalks of celery (chopped)

Salt and pepper to taste

4-8 pats of butter according to size of fish

Insert onion and celery into cavity of fish. Season with salt and pepper. Apply pats of butter on top of fish. Bake 45 minutes in 350 degree oven.

BAKED SALMON WITH SOUR CREAM

1 ½ lbs. salmon fillet

1 tsp. Salt

1 cup sour cream

¼ tsp. Celery salt

Dash cayenne pepper

1 tbsp. Grated onion (or ½ tsp. Onion flakes)

1 tbsp. White vinegar

Remove skin from fillet and sprinkle with salt. Place in a shallow well-greased baking pan. Combine sour cream and remaining ingredients, pour over salmon. Bake at 350 degree for 30 to 35 minutes.

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